Grilled Rib Eye Steaks and Panzanella Salad

This is a really great recipe to make when you've got leftover fresh bread and you aren't interested in throwing it away (but it has lost it's delicious fresh taste). Most of the time, when I make this, I actually use the bags of baguette rounds, already sliced, from Wegmans and cut those into cubes. Anyway, t's another hot day today, so I wanted to make something light and yet filling for dinner. We can finally get outside to eat (the heat index has been so severe that we've been eating in the finished basement), and that means that it's time to grill again! This is a really easy meal that requires little indoor cooking. For those of you, like us, without central air conditioning, it means that you can actually enjoy cooking without risk of heat stroke. Wait, maybe that's just what happens when it's 98 degrees and you're 36 weeks pregnant!!

You need:

2 small boneless rib eye steaks
1/2 loaf of day old Italian bread, cut into cubes
1/2 red onion, peeled and diced
1 c. fresh basil, torn into bite-sized pieces
2 pints cherry tomatoes, quartered
1 pkg. escarole blend salad mix
1/4 c. red wine vinegar
1/2 c. olive oil
4 cloves garlic, minced
4 oz. fresh mozzarella, cubed


Preheat the oven to 350. Toast the bread cubes for 12-15 minutes until slightly browned but still soft inside. Set aside. In a large bowl, combine tomatoes, onion, garlic, olive oil, vinegar, and basil. Season to taste with salt and pepper. Let set at room temperature for 1 hour. Right before serving, add mozzarella and bread cubes. Toss to combine. Serve over salad mix.

Meanwhile, right before putting the finishing touches on the salad, grill the steaks until cooked to your liking, at least 8 minutes on each side (more if you like it well-cooked). Slice the cooked steaks. Serve sliced steak atop or on the side of the salad. Enjoy!